The inhibitory effect of compound soaking solution on the quality deterioration of fish fillets during storage and its repair effect on a cell oxidative damage model were investigated. Water holding capacity, cooking loss, thawing loss, thiobarbituric acid and sensory evaluation were used to verify that the composite soaking solution could improve the water loss and quality deterioration of fillets during frozen storage. At 180 d, water holding capacity was increased by 4.59% in the compound soaking solution group compared with the control. Cooking loss decreased by 6.47%, and thawing loss decreased by 13.06% (